This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on...
Author: Michael Solomonov
Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the...
Author: Food Network Kitchen
Author: Food Network
Author: Rachael Ray : Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Valerie Bertinelli
Author: Valerie Bertinelli
Author: Food Network Kitchen
Author: Robin Miller : Food Network
Author: Rachael Ray : Food Network
Author: Food Network Kitchen
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served...
Author: Kardea Brown
Author: Ina Garten
Author: Food Network
Author: Food Network
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside...
Author: Food Network
Author: Michael Symon : Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Ooey-gooey, cheesy and bacon-y pasta: It's all here, and it will surely tempt you. Why? Because the orecchiette pasta is covered with the silkiest sauce of gruyere and sharp white Cheddar. Because crispy...
Author: Food Network
Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at...
Author: Food Network Kitchen
Author: Food Network
Author: Trisha Yearwood
Author: Valerie Bertinelli
Author: Trisha Yearwood
Author: Food Network
Alton Brown's Overnight Oatmeal recipe couldn't be easier: Combine the ingredients before you go to bed, and breakfast will be waiting for you in the morning.
Author: Alton Brown
Author: Food Network
Author: Food Network Kitchen
Author: Alton Brown
Author: Food Network
Melanie Dunia didn't know much about barbecuing when she was hired as a sous chef at The Pit in 2013, but her experience working in Asian restaurants turned out to be a real help: On one of her first days,...
Author: Food Network
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Ming Tsai
Author: Food Network
Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am...
Author: Valerie Bertinelli
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry...
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Trisha Yearwood
Author: Food Network Kitchen
Cincinnati chili was created by immigrants from Macedonia at a restaurant in Ohio. More like a Greek-spiced meat sauce than American chili, what sets this dish apart is that it is ladled over spaghetti...
Author: Food Network Kitchen
Author: Kardea Brown
Author: Food Network
This is the perfect dish for people who love pasta with a kick. Loaded with spicy sausage and vegetables, this recipe comes together quickly and is richly satisfying.
Author: Food Network Kitchen
Author: Food Network